2 fresh tomatoes

1/2 shallot, chopped

1 clove garlic, finely chopped

2 teaspoons (10 ml) Dijon mustard

4 teaspoons (20 ml) red wine vinegar

1/4 cup (60 ml) olive oil

2 tablespoons (30 ml) parsley, finely chopped

1 tablespoon (15 ml) fresh oregano, finely chopped

Salt and pepper

Blanch the tomatoes in boiling water for 30 seconds to 1 minute. Cool under cold running water, peel and seed them.

In food processor, combine all the ingredients. Season with salt and pepper. Serve over green leaf lettuce or any freshly picked lettuce.

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